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Cozy Chicken Pot Pie Soup Bowl

This Cozy Chicken Pot Pie Soup Bowl is pure comfort in a spoon, bringing the delightful flavors of classic chicken pot pie in a lighter, simpler soup form, perfect for chilly nights and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Main Course, Soup
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped (1 cup)
  • 2 medium carrots, cut into thin rings
  • 2 sticks celery, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt, to taste
  • 1/2 tsp black pepper
For the Soup
  • 1 lb Yukon gold potatoes, peeled and sliced 1/4 inch thick
  • 5 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup whipping cream Can be substituted with half-and-half or whole milk.
  • 1/4 cup finely chopped parsley, plus more for garnish

Method
 

Preparation
  1. Melt the butter in a Dutch oven or soup pot over medium-high heat. Add the onion, celery, and carrots, then cook for 5 to 7 minutes until soft and lightly golden.
  2. Stir in the mushrooms and garlic, cooking for about 5 minutes until mushrooms are soft and moisture is released.
  3. Stir in the flour and cook for about 1 minute, stirring constantly. Slowly pour in the chicken stock while stirring to keep the mixture smooth.
  4. Add the potatoes, salt, and pepper. Bring to a boil, then lower heat to simmer, partially covering the pot and cooking for 12 to 15 minutes until potatoes are tender.
  5. Stir in the chicken, peas, corn, cream, and parsley. Simmer for about 5 minutes until peas and corn are tender and the soup is hot.
  6. Taste and adjust salt and pepper before serving.
  7. Remove from heat, ladle into bowls, and garnish with extra parsley on top. Serve warm.

Notes

This soup is great for potlucks and re-heats well. Store leftovers in an airtight container in the fridge for 3-4 days or freeze in portions for 2-3 months.